Sous Chef

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We are recruiting to fill the position below:

Job Title: Sous Chef

Location: Wuse 2, Abuja (FCT)
Employment Type: Full-time
Work Schedule: One day on, one day off (approximately 15 working days per month)
Work Pattern: One day on, one day off.
Working Days: Approximately 15 days per month.
Industry: Restaurant / Hospitality

Job Summary

• We are seeking an experienced, organised, and creative Sous Chef to support the Head Chef and kitchen management in overseeing daily kitchen operations.
• The successful candidate will assist with food preparation, cooking, menu execution, kitchen staff supervision, inventory management, food costing, and quality control.
• The candidate must ensure that meals are prepared consistently, presented attractively, served on time, and produced in line with the restaurant’s standards for quality, hygiene, and cost efficiency.
• The ideal candidate should have strong culinary skills, practical kitchen leadership experience, and the ability to maintain operational standards and supervise kitchen activities independently when required.

Key Responsibilities

• Assist the Head Chef in managing daily kitchen operations and coordinating food preparation and service.
• Prepare and cook meals according to the restaurant’s menu, recipes, portion specifications, and quality standards.
• Supervise and coordinate kitchen staff during food preparation and service.
• Ensure consistency in food taste, quality, portion sizes, presentation, and serving standards.
• Estimate ingredient quantities required for daily operations and planned service volumes.
• Ensure accurate food portioning and consistent use of standard recipes to control costs and maintain quality.
• Monitor ingredient usage, stock levels, food supplies, and shortages, and report replenishment needs promptly.
• Monitor food waste, minimise spoilage, and promote the efficient use of ingredients.
• Assist with menu planning, recipe development, and the introduction of new dishes where required.
• Support menu costing and monitor food costs to help maintain profitability.
• Ensure proper receiving, storage, labelling, handling, and preservation of food items.
• Maintain high standards of kitchen cleanliness, hygiene, sanitation, and food safety.
• Ensure kitchen equipment, utensils, and appliances are properly maintained and used safely.
• Coordinate with restaurant service staff to ensure timely preparation and delivery of customer orders.
• Train and guide kitchen staff on recipes, portion control, food safety, preparation methods, and established procedures.
• Monitor staff performance and ensure compliance with kitchen operating standards.
• Take responsibility for supervising kitchen operations independently when the Head Chef is unavailable or when assigned by management.
• Report operational challenges, equipment faults, ingredient shortages, and food quality concerns to the Head Chef or management.

Requirements and Qualifications

• Previous experience as a Sous Chef, Assistant Chef, or in a similar kitchen leadership role.
• Practical experience supervising kitchen staff and coordinating food preparation and service.
• Good knowledge of Nigerian dishes and other local or continental menu items relevant to the restaurant.
• Strong food preparation, cooking, presentation, and portion-control skills.
• Knowledge of standard recipes, ingredient estimation, menu costing, and food cost control.
• Ability to monitor stock, manage ingredient usage, reduce food waste, and minimise unnecessary kitchen expenses.
• Sound knowledge of food safety, food storage, sanitation, and kitchen hygiene standards.
• Ability to supervise kitchen operations independently when required.
• Good organisational, communication, leadership, and time-management skills.
• Ability to work under pressure and maintain food quality and service speed during busy periods.
• Reliability, punctuality, attention to detail, and a professional attitude.
• Culinary training, a relevant qualification, or professional certification is an advantage.